Slow Cooker Red Beans and Rice with Smoked Neck Bones

I’ll show you how to transform a few simple ingredients into a rich and hearty bowl of Slow Cooker Red Beans and Rice with smoked neck bones. Start by sorting and rinsing a one-pound bag of red beans. I prefer to give mine a quick clean in a salad spinner with veggie wash before rinsing them again. If you forget to soak your beans overnight, don’t worry! A quick boil for 5 to 10 minutes, followed by a one-hour rest, will do the trick.

While the beans are soaking, dice one bell pepper, two celery stalks, and a medium onion. Then, slice a pack of andouille sausage. Sear the sausage in a bit of olive oil for extra flavor, and then add all the ingredients to the slow cooker. Include minced garlic, Creole seasoning, dried thyme, bay leaves, and about six cups of stock. Toss in the smoked neck bones and set the slow cooker to high for 6 to 7 hours.

Once the beans are tender, remove the neck bones and bay leaves. Mash a few beans to thicken the sauce, and season to taste. Serve the mixture over fluffy rice and garnish with a sprinkle of green onions and parsley. You’ve now created a budget-friendly, slow-cooked Creole classic that’s smoky, savory, and full of flavor!

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